Thursday, October 20, 2011

Japanese Beef Bowl


2 Green Onions 
1 pound chuck steak
3 garlic cloves, minced
6 TBS soy sauce
2 TBS sesame oil
1 tsp ground pepper
1 TBS sugar
2 tsp vegetable oil
1 cup uncooked jasmine rice
2 medium carrots
2 cups bean sprouts
1 TBS sesame seeds


For the marinade, slice the green onions including the tops and reserve about 2 TBS for garnish.  In a bowl place the remaining green onions.  

Cut the steak against the grain into thin strips and place in the bowl with the green onions.  Place the minced garlic in the bowl.  Add the soy sauce, sesame seed oil, pepper and sugar.  Mix well, cover and refrigerate.  (I prefer marinading over night.  You do not have to do this but the longer it marinades the better the taste)!

Once you are ready to cook the beef, prepare the rice according to the package.  As the rice is cooking do the following:

Peel the carrots and discard the skins.  Continue peeling the carrots to make long ribbons. Set aside.  Rinse and clean the bean sprouts and set aside.

For the steak, add one TBS of vegetable oil to a skillet over medium heat.  Add the beef to the skillet and cook undisturbed for 3 minutes.  Stir and cook beef another 1-3 minutes or until the beef is no longer pink.  Remove from heat.  

In another skillet, add 1 TBS vegetable oil over medium heat and quickly stir fry the carrots and bean sprouts for 2-3 minutes.

To assemble put 2/3 cup of cooked rice in a bowl.  Top with the cooked beef and vegetables.  Garnish with green onions and sesame seeds.

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